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Smoked Salmon Deviled Eggs

FOOD & WINE Wine Club Smoked Salmon Deviled Eggs FOOD & WINE Wine Club Smoked Salmon Deviled Eggs
“Deviled eggs are fun because you can dress them up or down,” says Michael Mina, who dresses them up with smoked salmon here.
Servings: 16 Deviled Eggs
Total Time: 30 minutes
8 large eggs
½ cup finely chopped smoked salmon (2 ounces)
⅓ cup mayonnaise
2 cornichons, cut into ¼-inch dice, plus 2 teaspoons pickling liquid from the jar
2 teaspoons Dijon mustard
Old Bay seasoning, for sprinkling
1. In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.

2. Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.

3. Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.